Directions
Bowl time is here 😊
Today’s recipe is about rapid cooking, so I chose to boil the veggies (instead of baking them). The result is a delicious and healthy meal. ✨
100 g red lentils
200 g beetroot, peeled
1 avocado, sliced
1 can chickpeas, drained and rinsed
2 carrots, ribbons
200 g cauliflower
200 g kale, chopped
1 red onion, chopped
20 g nuts, chopped
Sesame seeds
½ lemon juice
1 tsp chili flakes
1 tsp garlic powder
2 tbsp EVOO
Salt & pepper, to taste
1 tbsp nutritional yeast
In a saucepan add the lentils and 200 ml water (1 part lentils + 2 parts water) and bring to boil. Cook for 10-12 minutes, drain, season and let cool.
Bring a pan of salted water to boil, add the beetroot and cook for 20-25 minutes or until tender. Drain, let cool and chop them as you like.
Bring another pan of salted water to boil, add the cauliflower and cook for 3 minutes. Drain and refresh under cool water.
Heat 1 tbsp oil in a pan, add the chickpeas, sprinkle with chili flakes and garlic powder and cook until chickpeas are crispy.
Divide the lentil between bowls, also the cooked veggies – beetroot, cauliflower, chickpeas – and fresh veggies – avocado, carrots, kale, onion, season, drizzle with remaining oil and lemon juice, sprinkle with sesame seeds, nuts and nutritional yeast and serve.
Enjoy!
